Market basket: Take fresh fruit up a notch with a Pavlova dessert

Aug 22, 2023

There are so many fresh fruits in the market that making dessert can be as simple as slicing. But every now and then, you have a need for one of those that elicit a “Wow!” from guests or your family. Enter Pavlova, an impressive meal ending that utilizes those fresh fruits beautifully.

Pavlova is easier to make than it appears. Stiff meringue is spread on a parchment lined sheet pan and baked in a low oven (275 degrees) for 45 minutes. After cooling completely, it is topped with whipped cream and an assortment of sliced fruits. Sometimes a fruit sauce is the garnish, but frequently the fruit itself is the garnish.

It is a delicious and gorgeous presentation of whatever fresh fruits happen to be in season. Initially, the fruit combinations were sliced strawberries, kiwi and passion fruits. That’s because it is a "down-under" recipe.

Nearly 100 years ago in 1929, Anna Pavlova (a Russian ballerina) was scheduled to visit Australia. She was best known for her role as the dying swan in Swan Lake. In honor of her visit, an Australian chef invented Pavlova, which soared in popularity and is now the national dessert. The billowy meringue is said to mimic the ruffled tutu that Anna wore symbolizing the feathers of a swan.

As the meringue bakes, it crisps up and becomes a feather light vehicle for serving the fruit. It has to dry completely, so plan on allowing a minimum of five hours for it to cool/dry on a wire rack after baking. Make it in the morning if you have plans for it later that evening. If you aren’t serving it until the following day, store it in an airtight container. I use an airtight plastic pie carrier that works really well. Make sure it is kept away from any heat source or moisture.

Jeri Harrison of Cincinnati asks, “I have lots of frozen and canned fruit that I need to use. Can I simply substitute it for any recipe calling for fresh fruit?”

Jeri,

If the frozen fruit doesn’t have added syrup you will have the best results. In the case of canned, make sure you drain it well and then pat it dry with paper towels before making the substitution. This will keep the recipe closest to the desired outcome.

Tammy Algood is the author of five cookbooks and can be seen on “Volunteer Gardener” on PBS stations in Tennessee. Follow her at www.hauteflavor.com.